Farces, terrines and pâtés
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
300g cream 30% fat
(1) Cut the salmon into pieces,
mix with the remaining ingredients and pour into a Pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) If necessary, Pacotize® twice.
Pacojet settingsMode: Pacotizing®
Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes